Description
These griddle shrimp kabobs are packed with smoky, grilled flavor and cook up in minutes! Juicy shrimp are marinated in a zesty garlic-lemon sauce, then threaded onto skewers with colorful veggies and seared to perfection on a flat-top griddle or Blackstone. Perfect for a quick and healthy meal!
Ingredients
Units
Scale
For the Marinade:
- 1 lb large shrimp (peeled & deveined)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped
For the Kabobs:
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 small zucchini, sliced into rounds
- 1 red onion, cut into chunks
- 8 cherry tomatoes
- 8 wooden or metal skewers
Instructions
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Marinate the Shrimp:
- In a bowl, whisk together olive oil, lemon juice, garlic, smoked paprika, salt, black pepper, and red pepper flakes.
- Add the shrimp and toss to coat. Cover and refrigerate for at least 15 minutes (or up to 1 hour for more flavor).
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Prepare the Kabobs:
- If using wooden skewers, soak them in water for 20 minutes to prevent burning.
- Thread the shrimp onto the skewers, alternating with bell peppers, zucchini, onion, and cherry tomatoes.
-
Preheat the Griddle:
- Heat a flat-top griddle or Blackstone to medium-high heat (around 375-400°F).
- Lightly oil the surface to prevent sticking.
-
Cook the Kabobs:
- Place the skewers on the griddle and cook for about 2-3 minutes per side, flipping until the shrimp are opaque and slightly charred.
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Serve & Enjoy:
- Remove from heat and garnish with fresh parsley. Serve with extra lemon wedges for squeezing.
Notes
- You can substitute shrimp with scallops or chunks of salmon for variety.
- Serve with rice, quinoa, or a fresh salad for a complete meal.
- For a smoky BBQ twist, brush with a little BBQ sauce in the last minute of cooking.